Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Number of Servings: 8
- 8 cups bread cubes; try whole grain bread
- 2 cups fruit, sliced or chopped- fresh, frozen or canned
- 4 eggs, slightly beaten
- 1 cup milk
- 2 teaspoons vanilla
- 1/4 cup sugar
- 1/4 cup margarine or butter, softened
- 1/4 cup sugar
- 1/2 cup flour (all-purpose or whole wheat)
- Lightly oil or spray an 8" x 8" baking dish or 2-quart casserole. Add bread cubes and fruit.
- In a medium bowl, blend eggs, milk, vanilla, and sugar. Pour over bread cubes and fruit. Stir gently to wet all bread with egg mixture.
- Cover and refrigerate until all liquid is absorbed (30 mins), or overnight.
- Just before baking, remove casserole from refrigerator. Preheat oven to 350 °F.
- Make the topping: In a small bowl, combine the softened margarine, sugar, and flour with a fork until crumbly.
- Uncover the casserole and sprinkle topping over fruit. Bake until completely set, and starting to brown, (160 °F in the center), about 35-40 minutes. A longer baking time is needed when dish is chilled overnight. Serve warm.
- Refrigerate leftovers within 2 hours.
This is a great recipe for using up extra bread.
- For the fruit, try peaches, pears, berries or diced apples.
- Lightly sprinkle with cinnamon or other spices such as nutmeg, ground cloves, allspice or cardamom at the end of step 2.
- Try topping with a spoonful of yogurt when serving.
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